Go Back

Key Lime Pie Bars

Enjoy the classic taste of key lime pie in a more manageable and portable bar format, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 3 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.75 cups 1 and 3/4 cups graham cracker crumbs About 12 full cracker sheets
  • 3 tablespoons granulated sugar
  • 0.25 teaspoon salt
  • 7 tablespoons unsalted butter, melted
For the Key Lime Filling
  • 4 large large egg yolks, room temperature
  • 2 teaspoons key lime zest
  • 28 oz Two 14 oz cans sweetened condensed milk
  • 0.75 cup fresh key lime juice About 20 to 25 key limes, bottled works too
For Topping (Optional)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon vanilla extract
  • Thin lime slices and extra zest for garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and prepare a 9x13 inch baking pan lined with parchment paper.
  2. Combine the graham cracker crumbs, sugar, and salt in a bowl. Stir, then add melted butter and mix until crumbly.
  3. Press the crust mixture into the prepared pan evenly and firmly, then bake for 10 minutes.
Filling
  1. In a mixing bowl, whisk the egg yolks and key lime zest together for 2 minutes.
  2. Add sweetened condensed milk and whisk until smooth. Slowly add key lime juice while whisking continuously.
  3. Pour the filling over the cooled crust and spread evenly. Bake for 15 to 18 minutes.
Cooling
  1. Let the bars cool to room temperature for at least 45 minutes, then refrigerate for a minimum of 2 hours.
Topping and Serving
  1. Whip the heavy cream with powdered sugar and vanilla until firm peaks form.
  2. Lift the chilled bars from the pan, slice into 16 servings, and top each with whipped cream and garnish as desired.

Notes

Store in an airtight container in the fridge for up to 5 days. Freeze without topping for up to 2 months.